| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/19/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Refrigerated deli, meat and dairy between 35F-39F | |
| Frozen retail and storage between -2F-7F |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham deli | 38 | |
| Bologna deli | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay deli | Kay Quat | ||||
| 3 bay produce | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | The bread slicing unit in the bakery observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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